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RECIPE
23 INGREDIENTS 10 STEPS 1hr 50min

Butternut Squash Lentil Pie

A totally plant-based shepherd's pie. While not traditional since it contains lentils, but interestingly enough, the lentils hold flavor better than the meat version and the butternut squash topping and spices are truly wonderful.
Butternut Squash Lentil Pie Recipe | SideChef
A totally plant-based shepherd's pie. While not traditional since it contains lentils, but interestingly enough, the lentils hold flavor better than the meat version and the butternut squash topping and spices are truly wonderful.
Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
https://www.joyoushealth.com/
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Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
https://www.joyoushealth.com/
1hr 50min
Total Time
$3.10
Cost Per Serving

Ingredients

Servings
6
US / METRIC

Topping

4 cups
up to 5 cups
2 Tbsp
Extra-Virgin Olive Oil
1/2 tsp
Ground Cinnamon
1/4 tsp
Ground Nutmeg
1/2 tsp
Garlic Powder
1/4 cup
Coconut Oil
or Ghee for Non-Vegan
1 can
(400 mL)
Full-Fat Coconut Milk
to taste

Bottom

1 cup
Lentils
2 1/2 cups
Water
2 Tbsp
Extra-Virgin Olive Oil
1
Small White Onion , chopped
1 1/2 cups
Chopped Carrots
1 cup
Chopped Celery
1
1 cup
1 Tbsp
Italian Seasoning
2 cloves
Garlic , finely chopped
1 can
(5.5 fl oz)
Tomato Paste
1 cup
Vegetable Stock
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Nutrition Per Serving

VIEW ALL
CALORIES
556
FAT
22.7 g
PROTEIN
12.0 g
CARBS
80.8 g

Author's Notes

This will freeze well so cover it and freeze for up to 2 months or refrigerate for 1 week and reheat in the oven as needed.

I prefer the richness of ghee for this recipe but if you want this to be vegan then use coconut oil.

I used Cha's Organic full-fat coconut milk. Make sure you buy "FULL FAT" and if it's mostly liquid, the topping will be too watery. Do not sub in liquid coconut milk from a carton, it's too liquidy to achieve a creamy topping.

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Rinse Lentils (1 cup) in water. Bring a pot filled with Water (2 1/2 cups) and lentils to a boil.
Step 3
Reduce to a simmer and cook lentils until soft, about 25 minutes. All the water should have been absorbed or evaporated. If the lentils are cooked and there's still more water to be absorbed, just drain out the water and then set it aside.
Step 4
While the lentils are cooking, place Butternut Squash (4 cups) evenly on a baking sheet. Drizzle with Extra-Virgin Olive Oil (2 Tbsp) and bake for 25 minutes or until tender. Once done, set aside.
Step 5
Transfer butternut squash to a high-power blender and add Ground Cinnamon (1/2 tsp) , Ground Nutmeg (1/4 tsp) , Garlic Powder (1/2 tsp) , Coconut Oil (1/4 cup) , Full-Fat Coconut Milk (1 can) , Sea Salt (to taste) , and Ground Black Pepper (to taste) . Blend until smooth and creamy. Give it a taste test and add more seasoning if needed.
Step 6
Now it's time to make the bottom pie part. In a large frypan on the stove, heat Extra-Virgin Olive Oil (2 Tbsp) and sauté White Onion (1) for 5 minutes.
Step 7
Add Carrots (1 1/2 cups) , Celery (1 cup) , Red Bell Pepper (1) , Frozen Green Peas (1 cup) , Italian Seasoning (1 Tbsp) , Dried Rosemary (1 Tbsp) , and Garlic (2 cloves) . Add more olive oil if needed.
Step 8
Next, add the lentils, Tomato Paste (1 can) , and Vegetable Stock (1 cup) . You should have a somewhat pasty texture. Give it a taste test.
Step 9
Spread the bottom mixture onto a 9-inch pie plate pan. Then, spoon the butternut squash topping mixture on top. Place in the oven and bake for 25 minutes.
Step 10
Once cooked, remove from the oven and garnish with Fresh Parsley (to taste) .
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Nutrition Per Serving
Calories
556
% Daily Value*
Fat
22.7 g
29%
Saturated Fat
12.6 g
63%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
80.8 g
29%
Fiber
9.8 g
35%
Sugars
42.4 g
--
Protein
12.0 g
24%
Sodium
265.1 mg
12%
Vitamin D
--
--
Calcium
114.2 mg
9%
Iron
3.5 mg
19%
Potassium
821.6 mg
17%
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